Step 1

Preheat the oven to 425 degrees F. Set out a 9X13 inch baking dish and spray it with nonstick cooking spray. Then set a large 5-6 quart saucepot on the stovetop over medium-heat heat.

Step 2

Pour the vegetable broth (or water) in the saucepot. Once boiling, whisk in the polenta and salt. Lower the heat and simmer for 15 minutes, stirring occasionally so the polenta doesn't stick to the bottom of the pot.

Step 3

Once the polenta is very thick and the grains feel soft, turn off the heat. Stir in the pesto and smoked gouda. Then pour the polenta into the baking dish before it starts to firm. Smooth the polenta in an even layer.

Step 4

Bake the polenta for 25 minutes, uncovered. Meanwhile, slice the mozzarella balls into 12 rounds. *After 25 minutes, if the polenta doesn't seem set in the middle, bake an additional 10 minutes before you proceed. It needs to be firm before the marinara goes over the top.

Step 5

Pour the marinara over the top of the baked polenta and smooth into an even layer. Arrange 12 large fresh basil leaves over the marinara, 3 across and 4 down. Then cover the basil leaves with 12 mozzarella slices. Sprinkle ground black pepper over the top, if desired.

Step 6

Bake again, for 10-15, until the sauce is bubbly and the cheese has melted. Let the polenta rest for 5 minutes, before cutting and serving.